2 lb ground beef
2 chopped onions
2 can 28 0z.crushed tomatoes
2 can 15 0z. pinto beans
1 can 12 oz. tomato paste
5 tbsp powdered chili
1 garlic powder
Directions
BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER
TO TASTE, AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING
OCASSIONALLY.
Servings: 1 servings
Chili 5 Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to follow the history of written recipes far back into ancient history, at least as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also tells us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today for example basil, mint and asafoetida. During the succeeding few centuries, the upper-class families of the West tried to serve the most exotic meals, and consequentially chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes of the day. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chili 5 recipe.
